1/2 pound fresh mushrooms, sliced
1/2 pound cooked meat, sliced into 1 inch pieces
2 small onions, chopped
1 (8 ounce) package frozen chopped spinach, thawed/refrigerated
1 (8 ounce) container sour cream
1 cup mayonnaise
1/2 cup tomato paste
1 (8 ounce) container shredded coleslaw
Preheat oven to 450 degrees F (220 degrees C).
Spread garlic, onion, spinach and prepared sour cream in a medium saucepan. Heat over medium heat, and stir, reduce heat to low, and simmer, stirring constantly for 1 minute.
Spread onion mixture in a lightly greased 9x13 inch baking dish.
Bake in preheated oven for 45 minutes.
Slice cooked meat and spread spinach mixture over soup, and bake for an additional 10 minutes. Serve immediately, or store in refrigerator for up to 1 day.